The Flirty Foodie » The Flirty Foodie: Serving up the best of Vancouver Island and the worldhttp://theflirtyfoodie.com
Thu, 17 Dec 2015 10:57:01 +0000en-UShourly1http://wordpress.org/?v=3.8.11theflirtyfoodie/GCGPhttps://feedburner.google.comEasy Champagne Cocktails for New Year’s Evehttp://feedproxy.google.com/~r/theflirtyfoodie/GCGP/~3/IXCWamQB2sE/
http://theflirtyfoodie.com/easy-champagne-cocktails-for-new-years-eve/#respondWed, 16 Dec 2015 06:43:24 +0000http://theflirtyfoodie.com/?p=2566Champagne is the perfect accompaniment to any social situation. It’s that rare beverage that’s perfectly acceptable to drink at all hours of the day, whether you’re at brunch, celebrating a special occasion, or popping bottles with Jay Z. Regardless of how you plan on ringing in the New Year, these sparkling cocktails will keep your […]]]>Champagne is the perfect accompaniment to any social situation. It’s that rare beverage that’s perfectly acceptable to drink at all hours of the day, whether you’re at brunch, celebrating a special occasion, or popping bottles with Jay Z.

Regardless of how you plan on ringing in the New Year, these sparkling cocktails will keep your celebrations from falling flat.

Champagne Etoile – coco+kelley

We are firm believers that everything improves with a little whiskey, which is why we absolutely adore this Champagne Etoile from cocktail Coco + Kelly. The vanilla simple syrup is the perfect excuse to break out that Mexican vanilla from your last vacay, plus it will keep in the fridge for up to a month so you can use it in all sorts of other concoctions. That’s assuming there are leftovers to save.

Peppermint White Christmas -Freutcake

These Peppermint White Christmas Champagne Cocktails from Freutcake are as pretty as they are fabulous. This blend of bubbly and White Creme de Cacao will satisfy any sweet tooth. Garnish with a mini candy cane,and voila, you have a crowd-pleasing cocktail that takes no time at all to prepare. Since this drink contains the three essential food groups: alcohol, sugar, and fat, this glass is totally toast worthy.

Pear Nectar and Thyme Mimosa – Pop.Clink.Fizz

If you like mimosas, you’ll love this Pear Nectar & Thyme Mimosa from Pop.Clink.Fizz. This fizzy libation, which pairs fruity pear nectar with aromatic thyme are perfectly suited for each other. Not keen on pears? We found that peach nectar also goes well with the herbal flavour. And since you’re drinking a mimosa, it’s okay to drink this one into the early morning hours without fear of judgement.

Chocolate Black Velvet – Anne Sage

This Chocolate Black Velvet Champagne Cocktail from Anne Sage will appeal to beer lovers, chocoholics and alcoholics alike. This champagne cocktails gets its rich flavour from stout beer and homemade chocolate syrup. The result is one wickedly decadent drink that’s sure to pack a punch. But then again, when did health concerns deter anyone from getting a good buzz on New Years?

Champagne Jello Shots – 40 Aprons

Nothing says a party quite like a shooter or two! We think this grownup version of the jello shot will breathe some much needed life into any New Years celebration. The most attractive feature of these Champagne Jello Shots from 40 Aprons is their versatility. The original recipe calls for raspberry, but you can use any flavour your heart desires. Best of all, this shot is spill-proof.

Share the Love!

]]>http://theflirtyfoodie.com/easy-champagne-cocktails-for-new-years-eve/feed/0http://theflirtyfoodie.com/easy-champagne-cocktails-for-new-years-eve/Mint Chocolate Boozesicles | A Frozen After-Dinner Desserthttp://feedproxy.google.com/~r/theflirtyfoodie/GCGP/~3/FU-vBz3BP5Y/
http://theflirtyfoodie.com/mint-chocolate-boozesicles/#respondFri, 30 Aug 2013 09:03:55 +0000http://theflirtyfoodie.com/?p=2509Grasshoppers are the delicious after-dinner cocktail famous for their trademark green colour. We’ve transformed this classic New Orleans drink recipe and turned it into a refreshing frozen treat. These boozy little beauts have all four essential food groups: sugar, fat, chocolate and of course, alcohol.

Mint Chocolate Boozesicles (aka Frozen Grasshoppers)

Serves 6

Ingredients

1/4 cup Creme De Menthe

1/4 cup Creme De Cacao

1 cup milk ( we used 2% milk)

Method

1) Mix ingredients in a pitcher

2) Pour into popsicle mould

3) Freeze until popsicles are set.

4) Enjoy!

Share the Love!

]]>http://theflirtyfoodie.com/mint-chocolate-boozesicles/feed/0http://theflirtyfoodie.com/mint-chocolate-boozesicles/Happy Birthday Flirty Foodie: A Year in Blog Postshttp://feedproxy.google.com/~r/theflirtyfoodie/GCGP/~3/-7Tw3Gr5rsc/
http://theflirtyfoodie.com/happy-birthday-flirty-foodie-a-year-in-blog-posts-2/#respondTue, 07 May 2013 09:56:12 +0000http://theflirtyfoodie.com/?p=2403Happy birthday Flirty Foodie! A little over a year ago we put down our forks long enough to start a food blog. 365 days, 47 posts, dozens of mind-blowing meals, and countless glasses of vino later, we’re happy to report that our gym-less streak is still going strong.

To mark this caloric occasion, we’ve hand picked our favourite blog posts from the past year. You get a little bit of everything; recipes, edible exploits and enough wine to throw a Catalina wine mixer!

And finally in anticipation of hot summer days, we bring you this divine recipe for Limoncello laced blackberry granita. Recipes + booze = good idea…every time!

We’d also like to use this opportunity to thank all of you, our readers. The response over the past year has been overwhelming, and we love you all very much for the support. We look forward to bringing you many more posts in the future. Loosen your belt. Trust us, you’ll need the extra wiggle room!

Quinoa was one of those ingredients on our list of things we didn’t cook with and couldn’t pronounce. Turns out, this grain-like edible seed packs quite the nutritional punch. Full of protein, fibre, iron and calcium, quinoa is great for gluten-free diets, vegetarians and those who are lactose intolerant.

Ayaka managed to avoid quinoa her entire life. That is until her brother had to adopt a gluten-free diet. She was pushed out of her culinary comfort zone and had to work with this unfamiliar ingredient. The resulting experiment turned out to be a delicious one.

Inspired by Moroccan cuisine, this salad is a wonderful collage of veggies, fresh herbs and spices. Aromatic cumin, fresh coriander and garlic infuse the light and fluffy quinoa with bold flavours. Crunchy cucumbers, bell peppers and zucchini add texture and colour. The great thing about this recipe is that it can be made well in advance and the flavours only get better over time. Don’t tell the vegetarians about this one, because this recipe tastes amazing.

Quinoa up close & personal.

Ayaka’s Gluten-Free Quinoa Salad

Serves 4

Ingredients

1 cup uncooked quinoa, rinsed and drained

2 cups water

3 tbsps good quality olive oil

1 small onion, diced

3-4 cloves of garlic, minced

1 large tomato, diced

1 medum zucchini, diced

1 generous pinch each of salt & pepper

1/4 a large English cucumber, diced

1 red bell pepper, diced

2 tsps ground cumin

1 tsp ground coriander (optional)

1/2 tsp ground cayenne (optional)

1/3 cup fresh parsley, chopped

1/3 cup fresh cilantro, chopped

Method

1) In a saucepan, bring quinoa and 2 cups water to a boil; reduce heat, cover and simmer for 15 minutes. Alternatively, you can cook the quinoa in a rice cooker (an old Asian trick). Option 2 also allows extra time for a glass of wine. Fluff with a fork and let cool.

4) In a large bowl, combine quinoa, the cooked mixture, red pepper, cucumber, and chopped cilantro and parsley. Mix well until all the ingredients are distributed evenly. Chill in the fridge until ready to serve.

Got any great quinoa recipes to share with us? Post your favourites below!

Brunch is a beautiful thing. It’a a laid-back feast combining the very best of two meals. Brunch bends all the culinary rules. You can enjoy the artery clogging goodness of breakfast alongside other unconventional early morning fare like meat roasts, seafood and desserts…simultaneously. Where it’s perfectly acceptable to indulge in a few cocktails with your meal and the need to get up early is eliminated entirely. Add a few hungry guests and you have the perfect meal. What’s not to love?

Betty Rosbottom presents her reader with a colourful collection of scrumptious, easy to follow recipes. A nice selection of tantalizing choices ranging from delectably sweet to rich and savoury. Narrowing the field to a selected few dishes was easier said than done as we turned increasingly ravenous with every page. The Heavenly Little Crab Cakes looked simply divine. Flaky Caramelized Shallot and Ham Tartlets would make an impressive addition to any brunch spread. Even the kids won’t be able to resist Lemon-Ricotta Pancakes with Blueberry Sauce on a lazy afternoon.

Those not keen on meat will also find a delicious selection of vegetarian offerings. You can jazz up a holiday brunch by serving a show-stopper like Baked Eggnog French Toast with Cranberries and Apples. Looking for something heartier? Grape Tomato and Blue Cheese Tarts and Herbed Scrambled Eggs Nestled in Broiled Portobellos will easily put you in a meatless food coma.

Betty delves into her Southern roots with classic New Orleans inspired recipes. Spicy Shrimp and Grits takes classic the Southern comfort food and pairs it with spicy andouille sausage and crunchy shrimp. Her recipe for Sausage Studded Cornbread adds a new twist to her family recipe with the addition of chorizo sausage. Fans of eggs benny will enjoy her take on this breakfast staple with New Orleans accents like cornbread and cayenne infused hollandaise sauce.

Sunday Brunch is not just limited to food. There is a good selection of weekend cocktail recipes ranging from refreshing Fresh Citrus Spritzers to Irish Coffees. They are sure to make a lush out of the even the most unseasoned drinker.

One feature that we love dearly is the Brunch Planner hidden in the final pages of the book. It’s a handy meal planner that divvies up the recipes into themed menus to suit the reader’s needs. Kids in the Kitchen, Brunch for Easter Morning and Brunch for Weekend Company are just a small sampling of a dozen or so different occasions covered. Super convenient when putting together a delicious last minute weekend get together with friends. Brunch unwrapped.

The verdict? Betty definitely delivers the goods with her latest collection of recipes. Sunday Brunch is sure to inspire chefs of all levels while satisfying every possible food craving one can have over 48 hours. With dozens of recipes to choose from, the possibilities are endless. So slow down from the busy work week, relax, unwind and fall in love with brunch all over again!

Benny, scrambled or sunny side, what is your favourite way to have eggs? Post your answers below.

P.S. Help feed the Flirty Foodies
If you like what you see, you can use our links to purchase Sunday Brunch through Amazon. Every purchase made through our site helps to keep these delicious posts coming.

P.P.S. Disclosure. We were provided a free copy of Sunday Brunch by the publisher, who we love very much. However, all our opinions are our own, and always will be.

Share the Love!

]]>http://theflirtyfoodie.com/we-review-sunday-brunch-simple-delicious-recipes-for-leisurely-mornings/feed/0http://theflirtyfoodie.com/we-review-sunday-brunch-simple-delicious-recipes-for-leisurely-mornings/Hiatuses & Euro Trips: The Flirty Foodie is Back in Actionhttp://feedproxy.google.com/~r/theflirtyfoodie/GCGP/~3/QKIIjHM3k4g/
http://theflirtyfoodie.com/hiatuses-euro-tripsthe-flirty-foodie-is-back-in-action/#respondThu, 20 Dec 2012 03:56:05 +0000http://theflirtyfoodie.com/?p=2158Flirty Foodies where did you go? Did something terrible happen? Are you guys dieting or something? Why haven’t you posted anything in a while? Are you breaking up with us? Can we cuddle?

-concerned readers

We apologize for the lack of posts of late. Rest assured we are very much alive and well. Fall has been a very busy time of year for pair of us. For the most, part it was spent fattening up in preparation for a long and cold winter. This makes for excellent heat retention and great spooning. Any takers?

Did we mention the liquid calories?

Meaghan has been busy in the kitchen, developing recipes and expanding her freelance photography. Boudoir shoots and bacon…sounds delicious non? Ayaka on the other hand, recently came back from a whirlwind trip in Europe. Here she recaps three of her European dining experiences.

Meal #1 Full English Breakfast at E. Pellicci’s in London, England.

Our first meal since landing in London took us away from the tourist track and into an Italian joint named E. Pellicci’s. Located in the heart of Bethnal Green, this family run greasy spoon was in an admittedly “dodgy” area of London according to our English friends. After having endured twenty six hours of non-stop travel however, I was terribly grumpy and had a huge hankering for some comfort food. You could say that at this point, health concerns weren’t high up on the list of priorities. A full blown assault on the arteries was what the doctor ordered.

Opened in the early 20th century, walking into E. Pellicci’s was like being transported to another time. Retro art-Deco décor complete with wood panelling and long communal tables made for a cramped but very lively dining area. Despite being crammed into tight quarters, every single person in the room had a smile on their face. The kind that only accompanies a home made meal made by mom or in this case, Chef Mama Maria.

We each ordered the full English breakfast; bacon rashers, sausage, tomatoes, an over easy egg served on a piece of fried bread with a generous portion of sautéed mushrooms. It was cardiac arrest on a plate. A tall glass of slightly tart, freshly squeezed orange juice helped to cut all the greasy goodness.

This ain’t lean cuisine

After a wonderful meal, we got a pleasant surprise when we went up to the counter to settle our bill. Son of Mama Maria, Nevio Junior handed us a piece of his grandmother’s freshly baked bread pudding still warm from the oven. It was the best parting gift ever!

Meal #2: Currywurst in Dortmund, Germany

In Germany, the only thing bigger than David Hasselholff is currywurst. Germany’s contribution to the world of street food has reached cult status with over 800 million servings sold every year. It is so popular, all mayoral candidates must pose near a currywurst stand. It’s the electoral equivalent of kissing a baby. I had to try it to see what all the fuss was about. So upon arriving in the city of Dortmund, we went on the prowl for the first stand we could find.

We had no idea what to expect when we ordered our currywursts. I expected to receive something along the lines of a glorified chili dog accompanied by a mandatory pint of beer.

Turns out, I was wrong.

“Mayo?” asked the mannish woman preparing our order.

This should have been the first red flag. I naively answered yes.

Turns out currywurst is in essence a bratwurst sliced into pieces and submerged in a sea of ketchup-esque sauce similar to a soulless meat free sloppy joe sauce. The entire thing is topped with a generous sprinkle of curry powder and served with a side of fries. You can forget the bottle of Heinz ketchup though as these frites come instead with a healthy slathering of mayonnaise.

This is what fry adultery looks like

Remember that scene from Pulp Fiction when Vincent talks about Europeans drowning their fries in mayo? He wasn’t far from the truth. Now don’t get me wrong, I think mayo is magnificent. In this case however, the serving size no longer reflects that of a condiment. In fact as a result of reading this post, your cholesterol levels have just spiked. Das heart attack!

The verdict? Currywurst tastes slightly better than it looks. There are so many ways to dress a dog. This isn’t one of them.

Meal #3: Duck Confit, /Po.za.da/, Paris, France.

Our third and final meal takes us to Paris; city of endless wine, cheese, baguettes and second hand smoke. While my lungs were generally unhappy, each hazardous breath was easily forgiven at the thought of a glass of wine with every meal.

At the suggestion of our concierge, we decided to check out a wine bar cryptically named /Po.za.da/. This cozy little bistro was filled with hungry Parisians. Every remaining spare inch of space was devoted to the storage and display of wine. A colourful collection of reds, whites, bubblies and rare vintages were proudly presented. Each empty bottle served as a reminder of an intimate occasion shared by a select few. It was a pretty sight.

Our waiter handed us a 2 page wine list and brought over a large chalkboard with the dining selections of the night. Our French was rusty, but we were unwilling to admit it so we ended up spending a good while deciphering the menu. My dining partner decided on roasted lamb with figs while I went for the classic duck confit with ratatouille. Something about a duck leg cooked in its own fat. Pure indulgence at its best.

This was all it was quacked up to be

I squealed with delight after sinking my teeth into the tender meat, its skin glistening in its own gluttonous glory. It was sinfully good. The kind of bite that makes you blush. This foul was clearly turning me on and the steady stream of drool running down my face was the proof. I unbuttoned my jeans as I washed down my self loathing with a lovely glass of Beaujolais.

We’ve all been there, scrounging up loose change to fund a night out of drinking on a budget. Affordable watering holes offered a break from mac and cheese and Mr. Noodles and pretty much guaranteed a hungover for that mid term exam. A pub with student friendly pricing was our best friend through university and the Harewood Arms Pub was our go to from our days as starving college students.

Locally owned and operated, the Harewood Arms Pub has been serving the Harewood community over twenty years. Having a dedicated following of regular customers, this is where students, sports teams, workaholics and alcoholics come to unwind. We ventured into our old stomping grounds and former rib eating competition training grounds for a good old fashioned gorge fest.

The Harewood Arms offers your standard pub fare, a host of pub mainstays as well as pastas, stir fries and seafood in generous portion sizes. Every night is wing night here after 4pm. Five bucks gets you a big basket of juicy wings, voted best in the city in 2011. In preparation for the Nanaimo Barbecue Festival this past summer, Ayaka inhaled plates of honey garlic wings or “practice ribs” and credits these rib training sessions as the reason for her successful first place finish in the ladies’ division.

The kitchen has recently launched a mini appetizer menu for those times you’re looking for a nice snack to offset heavy beer consumption. Enjoy a plate of pork pot stickers with a soy dipping sauce or some crispy potato skins. Or share a some garlic hummus and baked garlic naan bread. Not advisable to order this one on date night if you plan on canoodling later however.

Deep fried brownies was something that definitely caught our attention; disturbing in design, yet strangely compelling. Chocolate and coconut brownies wrapped in wonton wrappers are deep fried and drizzled in chocolate sauce and whipped cream…perfect for late night munchies! All these and a slew of others for the equally mini price of $3.95

Test your knowledge against fellow geeks over a game of music trivia on Wednesdays and enjoy a Harewood burger while you’re at it for only $4.95 a pop. Or if you are looking to steal the spotlight or to test the limits of your eardrums, come and belt a tune during karaoke on Fridays. Not into singing? Come down a bust a move to live bands every Saturday.

Every Sunday, they also feature a roast beef dinner featuring their famous yorkies, mashed potatoes, veggies and gravy. A crowd favourite and a very respectable meal for under $9.

The Harewood Arms is great for students on a budget as it is located a stone’s throw away from Vancouver Island University. They have a student night on Tuesdays supplying free pool and cheap food and drink specials for students. In addition, the offer a 10% discount for study groups of 6 or more and provide free wireless internet.

In addition to serving quality food, the Harewood Arms is also known for their community involvement. They host variety of fundraisers and contribute to many local charities, from the Nanaimo Hospital Foundation to minor hockey. On most Saturdays they host beer and burger fundraisers, and sponsor sports teams throughout the year.

If you’re looking for a good meal served in a casual and friendly atmosphere without breaking the bank, pay a visit to the Harewood Arms Pub.

*Disclosure- This delicious post was brought to you by the Harewood Arms Pub, who helped us get to the International Food Bloggers Conference. However all opinions expressed here are our own and always will be.

Granita is a light iced dessert similar to a sorbet, but made with half the effort, no ice cream maker necessary. This simple but satisfying dessert with origins in Sicily literally melts in your mouth! Here at the Flirty Foodie, we are always looking for excuses to incorporate liquor into our recipes. This rendition takes advantage of fresh in season blackberries and tangy Limoncello, a combination that is a near religious experience for your taste buds! This refreshing sweet treat is ideal for those summer scorchers, on those days where relief from the heat can be cured by a good old brain freeze via liquor laden snow cone.

Blackberry Limoncello Granita

Serves 4-6

Ingredients

2 cups water

1/2 cup white sugar

4 cups fresh or frozen blackberries

1/2 cup Limoncello

Method

Bring water to a boil, add sugar and let dissolve, remove from heat and let water cool to room temperature.

Blend blackberries and Limoncello then pass the mixture through a fine mesh sieve, straining out the seeds.

Combine sugar water and blackberry mixture in a large shallow container and place in the freezer.

Leave mixture in the freezer for a couple hours until the mixture starts to crystalize. Remove from the freezer, scrape the top and edges with a fork. Resist the urge to drink the deilicious concoction as you will be tempted as this stage. Return to freezer. Enjoy a glass of wine or two to kill some time.

Repeat the freezing/scraping process every 30 min to an hour or so. If you followed instructions correctly, your granita should be fluffy and fully frozen and you…intoxicated. This recipe is best made in the hot summer months as the trips to the freezer doubles as cheap climate control. You’re welcome.

Serve and enjoy.

Note – it’s possible to freeze the blackberry mixture completely and then scrape however it does require a bit of extra elbow grease. If you don’t care to take an ice pick to your granita, go with the 30 minute scrape method. This way you don’t miss out on the enjoyment of ”quality checking” your granita every half an hour as you agonize over the time it takes to freeze.

Nothing beats a fresh tree ripened peach in the summertime. Peaches are a versatile fruit that shine in desserts and can add complexity to savoury dishes. We love this dessert created by Chef Tony Rondow at a recent cooking course at Lucky’s Liquor Store; a wonderful marriage of savoury and sweet. Ripe and juicy peach slices marinated in gin, mint and lemon juice are layered on a slice of baked creamy brie cheese.

]]>http://theflirtyfoodie.com/fab-food-photo-of-the-week-brie-peaches/feed/1http://theflirtyfoodie.com/fab-food-photo-of-the-week-brie-peaches/Eating Out: Huong Lan Vietnamese Restauranthttp://feedproxy.google.com/~r/theflirtyfoodie/GCGP/~3/QHr0W0vmq7E/
http://theflirtyfoodie.com/eating-out-huong-lan-vietnamese-restaurant/#commentsThu, 20 Sep 2012 09:10:05 +0000http://theflirtyfoodie.com/?p=1989Dining at an ethnic restaurant is supposed to transport diners to the exotic country of the cuisine’s origin.

Most of the time they do not.

The end result is palate numbing combination of forgettable fusion and perpetual fortune cookies with traditional recipes being tailored to suit Western palettes. Huong Lan Vietnamese Restaurant however is the rare exception.

Anyone who has sampled Vietnamese cuisine will tell you that it is a sensory kaleidoscope. It is one that is based on simple flavours, fresh ingredients, vibrant hues, textures and aromas that is reflective of its unique cultural history. On top of its culinary influences from France in the north and China in the south, Vietnamese cuisine also varies from region to region. In the north, you’ll find heartier meals with beef and spices like the ubiquitous pho (Vietnamese beef noodle soup). In the warmer south, fresh seafood and herbs are in abundance and the influence of southern Chinese immigrants is apparent with the sweet flavors and colourful ingredients in many of the dishes.

You know a restaurant is thriving if it can survive past the life expectancy of a house cat. Since it opened back in 1998, this family run kitchen has been dishing up unpretentious authentic Vietnamese fare for years. The intoxicating fragrance of pho hangs heavy in the air from the moment you walk through the front door.

The key to Huong Lan’s overwhelming success according to general manager Tom Vuu has been the consistency of their food. Their menu, unchanged in over ten years is the end product of years of experience and of trial and error by owner Lan Huynh. All of her menu items were inspired by her travels all around Vietnam as a child, her recipes developed and perfected by taste.

The pair of us have been eating at Huong Lan for years so any hope of a light meal was quickly abandoned as we proceeded to order the entire menu. A great way to start off your meal is to order some salad rolls: a light appetizer of rice wrappers filled with noodles, shrimp, lettuce and pork. Alternatively, you can do no wrong with a side of the grilled lemongrass chicken; tender bite sized pieces of chicken that’s infused with flavours of garlic, ginger and served with fish sauce.

Noodle soups is what Huong Lan is famous for, so a big steaming bowl of pho is a must! If you are feeling adventurous, try the pho saté: a pimped out version of the original with a richer broth that’s laced with peanut and saté sauce, Be warned, this version does pack a good bit of heat.

Just about every Asian nation has its own take on chicken curry and Vietnam is no different. Unlike its Thai and Indian counterparts however, it is mild but creamy and very aromatic with an emphasis on flavour over spice. Another crowd pleasing dish is the crispy chow mein with stir-fried seafood and vegetables on a nest of egg noodles.

Nanaimo’s hidden gem has been unearthed. The word on this joint is out and the proof is in their popularity. Foodies, professionals, students and families all come together here lining up at the door for the affordable excellence. They do not take reservations as it is first come first serve, so you’re advised to come in early to avoid the lines. For those diners that wish to skip the wait list, Huong Lan offers a 10% discount on all cash take out orders. We also got wind of their latest creation: a frozen, take home wonton soup which will be launched in a few short weeks. Now anyone can enjoy restaurant quality wonton soup at home, perfect for those unexpected late night cravings.

If you are looking for a quick and gratifying meal at a good value, you need not look any further.

*Disclosure- This delicious post was sponsored by the lovely folks at Huong Lan Restaurant who helped us get to the International Food Bloggers Conference. However all opinions expressed here are our own and always will be.